Festive Fusion: Roasted Cranberry & Sweet Potato Quinoa Salad Delight

Crafted with love and mindful of transplant-friendly diets, this salad is a breeze to prepare, making it an ideal choice for those who appreciate the joys of easy yet delectable cooking, especially during the holiday season. Packed with wholesome ingredients like sweet potatoes, nutrient-rich quinoa, and the tart sweetness of roasted cranberries, each bite is a symphony of textures and tastes. Whether you’re a seasoned chef or a kitchen novice, this Festive Fusion creation invites you to savor the joy of a health-conscious, flavorful journey.

Prep Time: 15 mins.
Cook Time: 45 mins.
Total: 1 hour

Ingredients

• 2 medium sweet potatoes – peeled and cubed
• 2 tablespoons avocado oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup quinoa uncooked (be sure to rinse first)
• 2 cups of water
• ¼ cup extra virgin olive oil
• 1 ½ tablespoons apple cider vinegar
• 2 teaspoon maple

Directions

1. Preheat oven to 400 °F.
2. Place cubed sweet potato on a baking sheet. Drizzle avocado oil and season with ¼ teaspoon of the salt and pepper. Roast in the oven for 15 minutes, then give the sweet potatoes a toss and add your cranberries. Place back in the oven and roast for another 15 minutes or until the sweet potatoes are tender.
3. Meanwhile, in a saucepan, bring the quinoa and water to a boil, then lower the heat, place the lid on, and maintain a simmer for 15-20 minutes or until the quinoa has absorbed all the liquid. Remove from the heat and leave the lid on for the quinoa to steam for another 10 minutes.
4. In a small bowl, add the extra virgin olive, apple cider vinegar, Dijon mustard, maple syrup, the rest of the salt and pepper to taste. Whisk all ingredients to combine well.
5. In a large mixing bowl, add your chopped kale leaves and massage with your hands until the kale just starts to wilt, making it more tender to eat. Next, add the sliced almonds, cooked quinoa, as well as roasted sweet potato and cranberries. For optimal results, wait for the sweet potato, cranberries, and quinoa to cool to room temperature before adding to kale to prevent wilting.
6. Drizzle dressing over salad and toss well, serve and enjoy!

This recipe may be suitable for those on renal diets, CKD, diabetes and who have had a kidney transplant.